As per Bittman, I just sizzled about 15 fresh sage leaves in about 3 tablespoons of butter in a skillet until the butter browned a little bit, and then tossed it with bucatini pasta and added shaved pecorino romano. Off the hook. I probably should have let the butter brown a little bit more than I did, but this is pretty much a no-fail recipe. That much butter will make anything sing.

Actually, the recipe called for parmesan, but a life with pecorino is the good life.